Ricotta and chocolate chip poured cake

INGREDIENTS

Ingredients for the dough:

• 140 g of 00 flour;
• 100 g sugar;
• 2 eggs;
• 70 ml of whole milk;
• 50 ml of sunflower seed oil;
• Half a sachet of vanilla baking powder.

Ingredients for the filling:

• 400 g of ricotta;
• 50 g corn starch;
• 4 tablespoons sugar;
• 2 whole eggs;
• 120 g of chocolate chips

STEP

1. In a bowl, beat the eggs with the sugar for 5 minutes until they become nice and frothy and light, add the milk and the sifted flour with the yeast, finally (always beating with the electric whisk), the oil in a drizzle. The mixture must be dense but fluid;
2. Line a 20cm cake tin with baking paper, pour in half of the mixture and bake for 10 minutes at 180 degrees (already hot);
3. While the base is cooking, let’s prepare the ricotta filling:
4. Take a bowl, pour in the ricotta (already sieved), add the eggs (which we have beaten lightly), the sugar, the cornstarch and work with a wooden spoon;
5. After that add the chocolate chips and mix until the mixture is well combined;
6. Once the time has passed, turn out the cake base, pour in the ricotta and chocolate flake filling (level it well), cover with the rest of the mixture, leveling it well with a spatula;
7. Put it back in the oven for another 30 minutes, always at 180 degrees, in the central part of the oven. The last 5 minutes if you see that the cake is browning a lot, cover with aluminum foil and finish cooking. Remove from the oven and let cool:
8. When it is very cold, sprinkle with icing sugar and chocolate chips;
9. Our delicious Ricotta and Chocolate Chip Poured Cake is ready to be enjoyed… it’s AMAZING!!

NOTE

It can be frozen in portions already in paper cups.

It is a dessert that can be kept in the refrigerator for up to 5 days. Before serving, keep it at room temperature for 15 minutes.